Romaine and Fennel Salad

Name: Romaine and Fennel Salad
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Balsamic vinegar; 4 servings Coarse salt and black pepper; 1 large bulb of fennel, trimmed of fronds and tops; 1 sprig Several flat-leaf parsley; 4 servings Extra-virgin olive oil; 4 servings Asiago or Parmigiano Reggiano, shaved for garnish; 0 red onion, peeled and thinly sliced; 2 hearts of romaine, torn or rough cut

You can never have too many side dish recipes, so give Romaine and Fennel Salad a try. This recipe serves 4. One portion of this dish contains approximately 12g of protein, 22g of fat, and a total of 278 calories. From preparation to the plate, this recipe takes roughly 10 minutes. It is a good option if you're following a gluten free diet. If you have balsamic vinegar, olive oil, several sprigs flat-leaf parsley, and a few other ingredients on hand, you can make it.

Instructions

Place chopped or torn romaine in a large salad bowl.

Ingredients you will need

Romaine

Equipment you will use

Bowl

Cut fennel bulb down the center, then again, quartering it.

Ingredients you will need

Fennel Bulb

Remove the core with angled cuts on each quarter bulb. Thinly slice quarter bulbs across and add to salad bowl.

Equipment you will use

Bowl

Combine romaine and fennel with parsley sprigs and red onion.

Ingredients you will need

Red Onion

Parsley

Romaine

Fennel

Place one fingertip over the top of balsamic vinegar to control the pour and splash a few tablespoons into the bowl.

Ingredients you will need

Balsamic Vinegar

Equipment you will use

Bowl

Drizzle the salad generously with extra-virgin olive oil and toss lightly to coat salad evenly with vinegar and oil. Season with salt and pepper, to taste, and top salads with curls of Asiago or Parmigiano, created by shaving cheese with your knife.

Ingredients you will need

Extra Virgin Olive Oil